QUICKEST 3-BEAN SALAD EVER

PSA—

I sincerely apologize to each and everyone of you beautiful souls that have been messaging and emailing about this BOMB AF 3-bean salad I posted on our Instagram stories a few weeks ago! I've been tweaking a few things and respectfully going back and forth whether or not to share this recipe? #SOS, it's so super simple with minimal ingredients, minimal preparation time where not one single ingredient actually has to be cooked. There's a luxury in canned items. I love being able to utilize and bring awareness to "canned" goods because #YASGINA—canned vegetables need love too! Don't be alarmed. Canned goods can actually be good for you to consume.

#plottwist

I like being able to utilize canned vegetables (and even fruits) at times where I cannot ensure that the fresh produce at my local grocery store is exactly that, fresh. Canned vegetables and fruits have a higher nutritional value than *most (if not all) of the fresh produce at your local grocery store—unless it is locally sourced. Yes. This is due to the simple fact that these canned items are consistently being picked at peak nutritional value state and canned immediately. There aren't any transportation days involved in canned vegetables from say California or Florida to the Boston grocery stores. Yes, I understand people say there's way too much sodium involved. I get it. That's why we rinse the canned vegetables very thoroughly with cool water until the water doesn't bubble anymore and pay close attention to the sodium count! One important aspect to be aware of when consuming canned goods is BPA (Bisphenol-A) which is a suspected endocrine disrupter. No bueños. Try to find brands that offer BPA-free packing like Annie's, Eden Foods, and head to your local Sprouts Farmers Market because their store brand doesn't use BPA when packaging. #gamechanger

LET'S DO THE ' DANG THANG. IF YOU GIVE THIS RECIPE A TRY, LET US KNOW + TAG US @BLUHAZL AND #HAZLSWAY ON INSTAGRAM. WE LOVE TO SEE WHAT YOU'RE CREATING IN THE KITCHEN!

I N G R E D I E N T S

• 1 16-ounce can organic garbanzo beans
• 1 16-ounce can organic black beans
• 1 16-ounce can organic kidney beans
• 1 16-ounce can organic corn
• 1/2 organic red onion, finely diced
• 1 organic green pepper, finely diced
• 1 handful organic cilantro, finely chopped

for vinaigrette

• 7 tablespoons avocado oil
• 4 tablespoons apple cider vinegar 
• 1 tablespoon raw cane sugar
• 1 pinch pink himalayan salt
• 1 pinch pepper

I N S T R U C T I O N S

1. Open each can. Using a chinois strainer, rinse canned ingredients with cool water until the water no longer bubbles to ensure all canned liquid is rinsed away. Allow beans and corn to dry. Place in a large mixing bowl. Set aside.
2. Prepare red onion, green pepper, and cilantro as instructed. Add to large mixing bowl with above ingredients.
3. Meanwhile, in a mason jar (or small mixing bowl with a whisk) add vinaigrette ingredients. Shake vigorously for ~30 seconds or until combined.
4. Drizzle vinaigrette over mixture and toss to fully coat.
5. Store leftovers in airtight container in the refrigerator for up to 4 days.

xo,

Hazl